Shubo / Moto

Question 1

The purpose of creating the moto is what?

Answer 1

To generate a sufficiently concentrated population of fermentation yeast in order to carry out the main fermentation.

Question 2

The tank for creating the moto (or shubo) is approx. what size comapred to the main tank?

Answer 2

1/10 the size of the main tank.

Question 3

When making the moto, what percentage of rice is koji?

Answer 3

Typically 40%

Question 4

It is important for the shubo to be low in acidity.

T or F

Answer 4

False

Question 5

Why does the shubo need to be acidic?

Answer 5

To create a hostile enviornment to microorganisms that could spoil the rice.

Question 6

What is the most common method of creating a suitably acidic enviornment for the shubo and what is it called?

Answer 6

Add lactic acid directly to the fermentation starter.

Sokujo-moto

Question 7

What type of taste profile does Sokujo-moto have and why?

Answer 7

Sokujo has lactic acid in the tank right from the beginning, meaning no such time period exists for the yeast to be exposed to and react with outside bacteria (as in other, older methods) Therefore, this method more often than not produces sake with much lighter or cleaner tasting profiles.

Question 8

Yama-oroshi hai-shi is shortened to what?

Answer 8

Yamahai

Question 9

Name this method:

Raw rice and a bit of steamed rice are left to soak in a small tub with water. While soaking, this water becomes rich in natural lactic acids given off by latic acid bacteria. After about three days, the rice is removed from the water and steamed.

Next, in the Moto tank, the Latic acid rich water is mixed with the steamed rice, some koji rice and yeast to create the moto. The latic acid in the water kills wild yeast and stray bacteria in the moto and allows the sake yeast to propagate without much microbial competition.

Answer 9

Bodai-Moto

菩提もと

Question 10

Name this method:

The yeast starter is rhythmically mixed using long paddles to combine yeast, water rice and koji into a starter mash that naturally promotes lactic acid development. Known for a robust and sometimes funky flavors.

Answer 10

Kimoto

生酛

Question 11

Yama-oroshi is what and used in what method of moto making?

Answer 11

yama-oroshi is the process of grinding the raw materials ten to twelve hours after they have been mashed in a number of hangiri tubs.

This is used in the Kimoto method.

Question 12

Name this method:

The mixing and mashing of the rice does not take place, thus there is a need to promote the dissolution of the rice grains by another method. To do this a little more water is used and the initial temperature is higher by a few degrees. In addition the Mizu-Koji (Koji and water mixed together) is used to promote the engagement of Koji enzymes.

Sake made in this method generally tend to be richer in taste and a higher more pronounced acidity, a more savoury and spicy nose with an earthier and more bold palate or taste than those made using the modern Sokujo method.

Answer 12

Yamahai

山廃

( yama-oroshi-haishi-moto

山卸廃止酛 )

Question 13

What is the difference between ko-on touka moto and sokujo moto?

A. Sokujo moto takes an average of 14 days, while ko-on touka takes significantly less time.

B. Ko-on touka is a hybrid of sokujo and takes closer to 21 days instead of 14 days.

C. Ko-on touka has a higher concentration of amino acid glutamate.

Answer 13

A. Sokujo moto takes an average of 14 days, while ko-on touka takes significantly less time.

Question 14

Which of the following methods of preparing the yeast starter is the oldest?

A. Sokujo moto

B. Kimoto

C. Bodai moto

D. Yamahai

Answer 14

C. Bodai moto

Question 15

Select all of the starters that do not have lactic acid added prior to fermentation.

A. Kimoto

B. Sokujo moto

C. Bodai moto

D. Yamahai

Answer 15

A. Kimoto

C. Bodai moto

D. Yamahai

Question 16

Shubo production processes can be divided basically into what two categories?

Answer 16

1. Those that use lactic acid bacilli to create the required lactic acid.
2. Processes that add brewing grade lactic acid directly into the seed mash.

Question 17

What is the percentage solution is used for sokujomoto?

Answer 17

90%

Question 18

What are the three primary methods for shubo?

Answer 18

Kimoto

Yamahaimoto

Sokujomoto

Question 19

Which shubo method(s) use lactic acid bacilli?

Answer 19

Kimoto and Yamahaimoto

Question 20

Yama-oroshi and yamahai are two names for the same method.

T or F

Answer 20

F

Yamahai is short for yama-orishi hai-shi

Question 21

Which description matches sake produced from Tamazake rice?

A. Complex, sweeter than Kame-no-O and more fragrant
B. Opulent and complex
C. Rich and aromatic, drier and more acidic than Yamada-Nishiki
D. Elegant and firm, soft acidity, dry, tropical fruit notes

Answer 21

B

Question 22

Select all of the starters that do not have lactic acid added prior to fermentation.

A. Kimoto

B. Sokujo moto

C. Bodai moto

D. Yamahai

Answer 22

A. Kimoto

C. Bodai moto

D. Yamahai

Question 23

Why is the fermentation starter important?

Answer 23

It takes time to build up a healthy population of yeast, and as that population is being built, other undesirable microbes could settle in the liquid, begin to consume the sugars, and spoil the flavour. The starter is left until there is a population of the brewer’s selected yeast that is large enough to dominate and prevent other microbes from being active.

Question 24

Modern, common method of making the fermentation starter where lactic acid is added directly.

Answer 24

Sokujō-moto

Question 25

Method of making the fermentation starter where lactic acid is created by bacteria. Simpler than kimoto.

Answer 25

Yamahai